Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products
Li Lin, Hui He, Daize Wu, Derong Lin, Wen Qin, Demei Meng, Rui Yang, Qing Zhang
Topics & Concepts
HydrolysateChemistryGlycosylationHydrolysisSoy proteinChromatographyBiochemistryFood scienceProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition